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PICKLED RED ONIONS:.
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(Make first).
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Combine all ingredients except for the onions in a medium saucepan; bring to a boil, stirring until sugar dissolves.
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Add onion to pan and cover.
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Remove from heat, and cool to room temperature.
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Store in an airtight container in the refrigerator for up to a month.
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BURGERS:.
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Preheat broiler.
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Place poblano chiles on a foil-lined baking sheet, and broil for 8 minutes or until blackened, turning after 6 minutes.
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Place in a zip-top plastic bag; seal.
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Let stand 15 minutes.
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Peel chiles, and discard the seeds and membranes.
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Finely chop.
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Combine milk and bread in a large bowl; mash bread mixture with a fork until smooth.
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Add poblano chile, 1 1/2 tablespoons cilantro, cumin, coriander, paprika, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and beef to milk mixture, tossing gently to combine.
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Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty.
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Press a nickel-sized indentation in the center of each patty.
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Cover and chill until ready to grill.
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Preheat grill to medium-high heat.
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Combine the remaining 1 1/2 tablespoons cilantro, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper in a medium bowl.
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Stir in sour cream, shallots, and juice.
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Remove 1 chipotle pepper and 2 teaspoons adobo sauce from can; reserve remaining chipotle peppers and adobo sauce for another use.
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Chop chile.
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Stir chopped chipotle and 2 teaspoons adobo sauce into sour cream mixture.
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Set aside.
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Place patties on a grill rack coated with cooking spray; grill 3 minutes or until grill marks appear.
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Carefully turn patties; grill an additional 3 minutes or until desired degree of doneness.
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Place 1 patty on bottom half of each bun; top each serving with 3 tablespoons chipotle cream and 1 tablespoon Pickled Red Onions.
